MY Inside Out Delux Burritos

Servings: 6+


1 -2 C shredded leftover pulled pork (or 1# hamburger sauted with the onion) 1 med onion, small dice

1 c pinto beans or 1 can drained (opt)

29 oz can crushed or stewed tomatoes

1 c enchilada sauce

1 tsp ground cumin 1 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper
12 flour tortillas, warmed
*1 C shreded cheese, mashed potatoes, cream chese, guaccamole or refried beans
8 oz can green chilies or jalapenos, drained
1-2 C shredded cheddar cheese


Directions:


1. In a skillet, cook onion until tender.


2. Stir in meat, beans, tomatoes, enchilada sauce and seasonings. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Pour half of the meat sauce into a 13-in. x 9-in. baking dish. Set aside.

3. Spread warm tortilla with *cheese, guac or refried beans , etc and top with chilies. Fold tortillas in half. Arrange folded tortillas over meat sauce; pour remaining sauce over top. Sprinkle with cheese.


4. Bake at 350 degrees for 20 minutes
inspired by http://www.momseveryday.com/centraltexas/more/recipes?recipe=131318164e 

Wheat berry black bean chili

http://www.eatingwell.com/recipes/zesty_wheat_berry_black_bean_chili.html

My Sage Dressing

1 loaf of white bread, torn into chunks
2 eggs, slightly beaten (or egg substitute)
2 cups broth
1 lg onions, diced
2 stalks celery, diced
2 tbsp oil
2 tbsp rubbed sage
2 tsp salt
1/2 tsp pepper

Additions for Casserole:
1-2 can Mushrooms. drained, chopped (optional)
1-2 can of Baby Clams, drained and rinsed (optional0
2-3 cans Green Beans, Asparagus, or Peas, drained (optional)
  or 10 oz pkg Frozen Chopped Broccoli
Let bread dry for 24 hours in a large bowl or dry pieces on a cookie sheet in oven at 200* till dry pieces then put in a bowl.
Saute onion and celery in oil till soft and stir in spices and desired options.  Combine eggs and broth and pour over dry bread and stir to mix...add vegies and spices and mix gently.  Pour mixture into sprayed 9x13 pan.  Bake at 300* till golden on top about 45 minutes. 
 Optionally, cover top with seasoned chicken pieces before baking  and bake at 375 for about an hour or till chicken is done...yummy

MY NO-BAKE COOKIES

2 cups sugar
1/2 cup cocoa
1 stick butter
1/2 cup water
1 Tbsp. non dairy coffee creamer
1 tsp. vanilla
3 1/2 cups instant oatmeal
1/2 cup peanut butter

Combine sugar, cocoa, butter and water and creamer in a large saucepan. On medium heat, bring to a boil.

Remove from heat. Stir in peanut butter, vanilla and oatmeal.

Drop by one oz scoop onto wax paper. Let cool.

MY Dessert Fluff

make 9 x 13 pan

24 oz of Non Dairy Whipped Topping, thawed
(1) 10"  Cake layer, crumbled  (I use Vegan Applesauce Spice Cake Recipe)

Spread half the topping in 9X13 pan.
Sprinkle half the cake crumbles over topping.
Spread remaining topping over cake crumbles.
Sprinkle remaining cake crumbles over topping.
Serve totally soft and luscious or freeze and serve frozen or partially thawed etc.
You can make two pans of this with a regular box mix and twice as much topping.
If you are serving refreshments for a group, you may need to make the double batch...lol

Apple Spice Cake AKA Recession Cake

 (Makes one 10-inch round layer)

2 packed cups (10 ounces) unbleached all-purpose flour
1 cup sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon mace
1/8 teaspoon cloves
1 cup raisins OR 3/4 cup raisins and 3/4 cup chopped walnuts
15 oz can unsweetened applesauce
1/2 cup canola oil (my option: or 1 stick margarine, melted)
2 teaspoons vanilla, optional

1 Preheat oven to 350 degrees. Grease well and lightly flour one 10-inch round pan (or one 9-inch, not 8-inch, square pan).

2 In large mixing bowl, whisk together flour, sugar, soda, salt and spices. Stir in the raisins and walnuts, separating the raisins. Add the applesauce, oil, and vanilla. Blend well. No electric mixer needed.

3 Pour into prepared pan. Bake at 350 degrees for about 35 minutes or until it tests done.

4 Cool in pan on wire rack for 10 minutes. Remove from pan and cool on rack for an hour.

http://delightfulrepast.blogspot.com/2011/08/recession-cake-not-quite-depression.html

MY Seafood Rice Balls

                                                   Serves 4 (12 balls)

1 1/2 C  Rice
3 1/2 C Water
 6 oz canned Mushrooms, drained, chopped 
1 pkg instant Onion Soup Mix
1 tsp Red Pepper Flakes or Cayenne Pepper
1 Tbsp Sesame Seeds
3 Tbsp Parmesian Cheese
1 C chopped cooked Shrimp or Crab, optional
1 1/2 tablespoons dried Oregano
1 1/2 teaspoons ground Cumin
2 Tbsp Olive Oil
2 cups Shredded Mozzerella  Cheese

Dredging ingredients:
1 C Flour
2 well beaten Eggs (or egg substitute)
1 C Bread crumbs 

Canola Oil for frying
Marinara or yogurt Sauce for dipping, etc.

Put all ingredients except into a large sauce pan.  Bring to a boil and reduce heat to low for 20 minutes covered.  Let stand covered until cool enough to handle, at least 30 minutes.  Mix in cheese and shape into 2"  balls  (smaller if for appetizers).
Dredge balls first in flour (shake off flour)  then in the egg and finally in bread crumbs.  Press bread crumbs firmly into balls.  Fry in oil at 360* for 2-3 minutes till golden.  Drain and let set for 2 min for cheese to melt. 
Serve as entree with marinara pasta sauce or make bite size balls and serve as appetizer with pasta sauce or greek yogurt sauce.